Monday, May 16, 2016
- 1/4 Red Onion
- 3-4 Baby Portabello Mushrooms
- 1 Habenero Pepper
- Fresh Cilantro
- 2 Green Onions
- 1 Chicken Breast - Sliced
- 1/2 a bag of Rice Noodles
- 1 Tbsp. Goat Cheese
- 1 Roma Tomato
- 1/4 cup milk
- Turmeric -1 Tsp
- Paprika - 1/2 Tsp
- Ground Cloves 1/4 Tsp
- Garlic 1/2 Tsp
- Soy Sauce to taste
- Chili Paste 1 Tsp
Coarse chop red onion and mushrooms, and saute in butter on medium heat.
Dice as finely as possible Habenero, add to sauteing pan.
Add goat cheese, and milk, simmer for 3-4 minutes.
Add spices ( except chili paste)
Boil rice noodles as directed on bag, drain.
Add saute mixture to noodles, and continue to let simmer.
Use pan that mixture was in to cook chicken in. Add the chili paste to chicken, so that it coats the outside. It should take about 3-4 minutes to cook.
Chop cilantro and green onion, and slice tomato to garnish with.
Layer noodles down, stack chicken diagonally on one side, Roma tomato slices on the other side.
Sprinkle in tight formations on separate spots green onion and cilantro.
Display with chopsticks.
This dish is an Indian/Oriental flavoring perfect for spicing up your palate.